Saint Clair Omaka Reserve Pinot Noir 2016

Elegant, powerful, perfumed and perfectly balanced

Matt Thomson, Hamish Clark and Kyle Thompson

Dense ruby red

A Pinot Noir with rich aromas of a medow of wild flowers, especially perfumed violets. This combines with a complex mix of blueberries, vanilla and dark chocolate mixed with fresh roasted coffee beans and subtle earthy characters.

The palate is dark and rich with concentrated flavours of black cherry, blackcurrant, and Kalamata olive. The texture is reminiscent of silky dark chocolate finishing long and complex with freshly roasted coffee, toasted oak and spice.

Ageing potential:
This wine is drinking beautifully now or with careful cellaring will mature into a more complex wine that can be enjoyed for the next 8 to 10 years or beyond.

The fruit was harvested when it had reached full physiological ripeness and maximum flavour maturity. At the winery the fruit was held cold for five days prior to fermentation to help extract maximum flavour and to enhance colour stability. 18 per cent whole cluster bunches were added to the fermentation to add a stems component and another layer of complexity. Specially selected cultured yeast were used to carry out the primary alcoholic fermentation, during which the fermenting must was hand plunged up to six times daily at the peak of fermentation. At dryness the wine was pressed, then racked off gross lees to a mixture of 32 per cent new French oak and older seasoned 225 litre oak barriques. During maturation the barrels were regularly tasted until the right balance was achieved (ten months). During this time in oak, the young wine completed malolactic fermentation. The wine was then carefully extracted from oak, blended and prepared for bottling.

Sourced from a single vineyard in the Delta region within the Southern Valleys sub-region of Marlborough. A naturally low cropping vineyard that produces tight bunches with small berries which intensifies the wines flavour and concentration. This wine contains clones 115 and a whole cluster component of 18 per cent. The vineyard was harvested at the optimum ripeness and flavour profile.

Alcohol: 13.5% v/v, Titratable Acidity: 5.5g/litre, pH: 3.58.

GOLD Medal - China Wine and Spirits Wine Show 2018 and 2017

GOLD Medal - Mondial des Pinots 2018

GOLD Medal - Air New Zealand Wine Awards 2017